Breakfast is an important meal… I don’t always cook breakfast (occasionally I eat cold pizza or cereal or cheese or …? ); but when I do cook, I sometimes take pictures. This morning was one of those times:
Are those almost perfect looking eggs or what? I heard an interview on NPR a few months ago featuring Julia Turshen (I believe it was on Fresh Air but don’t quote me on that). She is the author of a cookbook called Small Victories. Included (and mentioned during the interview) is a recipe for perfect eggs. It works — adding a teaspoon of water to the frying pan and covering cooks the eggs through, keeping the yolks soft but the whites cooked. No flipping required. And, yes, I bought a copy of that cookbook.
Here are a couple of pictures of breakfast from a few weeks ago:
No recipe was needed for this one — even I can cook scrambled eggs. I do saute’ my onions for a few minutes before adding the other ingredients — in my opinion, it improves the flavor as long as I don’t overcook them (just long enough to keep them crunchy but not so long as to make them transparent).